Easiest Way to Make Quick Vegan chickpea curry with pickles 🌱

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vegan chickpea curry with pickles 🌱. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Vegan chickpea curry with pickles 🌱 is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Vegan chickpea curry with pickles 🌱 is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have vegan chickpea curry with pickles 🌱 using 20 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan chickpea curry with pickles 🌱:

1. Get 1 spring of fresh curry leaves
2. Get 1 chickpeas
3. Get 1 small onion - chopped
4. Get 2 teaspoons oil
5. Prepare 1 star anise
6. Prepare 3 black cardamon pods
7. Take 3 green cardamon pods
8. Prepare Sweet potato - cubed
9. Take 1 flat teaspoon cumin seeds
10. Make ready 1 flat teaspoon tumeric
11. Take 3 garlic cloves - crushed
12. Prepare 1 inch thumb of ginger - crushed
13. Make ready 1 lemon
14. Make ready Bunch coriander
15. Take 3 green chillis
16. Prepare Pickled red onion (see recipe)
17. Make ready A few teaspoons of fresh pomegranate seeds
18. Get 1 teaspoon amchoor (sour mango powder)
19. Take 1 sprinkle of sev (if you wish)
20. Get Chopped red chilli (marinated in a little white vinegar)

Instructions to make Vegan chickpea curry with pickles 🌱:

1. Put a cross on the top of the tomatoes and put in. Bowl covered with boiling water - this will make it easy to remove the skins later. Cube the sweet potatoes and roast in the oven for 20 minutes. Cook the chopped onions in a little oil on a medium heat for 2 minutes and then turn to a low heat and put a lid on the pan. You may need to stir occasionally but the onions will turn a soft brown.
2. Crush the garlic and prepare the chillis by washing and making a little slit in the side (larger if you like it spicy)
3. Add the hard spices to the onions (star anise, cumin seeds, cardamom) and then add the curry leaves. The curry leaves will sizzle a little but don’t let them burn. add the crushed garlic and chilli and stir for a further couple of minutes.
4. Add the ground spices, peel the tomatoes and add them to the pan and cook on a low heat. They will break down quickly but you can cop or squash to speed things up.
5. When the tomatoes have formed a sauce add the chickpeas and the cooked cubes potatoes.
6. Sprinkle with lots of coriander, a good squeeze of lemon, pickled red onion and some fresh pomegranate seeds. Serve with lime, mint and coconut chutney and breads or rice

So that is going to wrap this up for this exceptional food vegan chickpea curry with pickles 🌱 recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!